Once again, I’ve fallen behind in blogging so my mind is a jumble. So today you will get a recipe for pumpkin soup. I improvised it last night, and it is SO good. My problem with improvising stuff like this is that I never write down what I did, so I can’t ever truly repeat the same results. This time will be different though. This time I will document what I did. And because it was so good, I’m sharing it here:

My Pumpkin Soup

1 onion chopped
1 carrot, peeled and choppped
1 stalk celery, chopped
Bay leaf
Fresh garlic, chopped (lots)
Fresh ginger, peeled and grated (a knob?)
1 can of pumpkin puree (nothing else in it – check ingredients)
Vegetable stock – 4-6 cups plus water (it needed a lot of liquid to cook the lentils and made quite a big pot)
1-2 tsp sea salt
Freshly ground black pepper
3-4 handfuls of red lentils
a bit of brown sugar
a splash or two of white wine vinegar

Sauté onion, carrot, celery, ginger, bay leaf in butter and oil. Add some salt and pepper. Add garlic. Add pumpkin and stock. Add lentils. Simmer for between 40 minutes and an hour. Check seasoning. I added white wine vinegar and brown sugar, and more salt and pepper, because there was quite a bitter undertone. Remove the bay leaf. Blend in the blender. (This last step is essential – I couldn’t believe how much better it tasted all blended and smooth.)

So that’s it. More photo posts soon, I hope.